Recipe by Chef John
"A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like."
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fresh white mushrooms, sliced
fresh shiitake mushrooms, stemmed and sliced
salt and ground black pepper to taste
2 fluid ounces
heavy whipping cream
1 1/2 teaspoons
chopped fresh thyme
1 1/2 teaspoons
chopped fresh chives
1 1/2 teaspoons
chopped fresh tarragon
freshly shredded Parmigiano-Reggiano cheese, divided
A little bland, needs more spice for the amount of meat. Pulled the pork shoulder apart when done, broiled to crisp it with a little bourbon and oj to bring out the flavor more. Excellent when completed.
This was amazing!!! I wouldn't change anything, I love the mixture of chives, tarragon, and thyme added to the sauce, I had a hard time finding shiitake mushroom so I used regular button mushrooms. It was really good, Will be making this again soon!!
As always, enjoyed!
Had to add little bit more garlic.
Would definitely cook again. Did not have sherry or herbs but was still amazing!
Deeeeelicious!! Used portobello mushrooms instead. Added a few extra garlic cloves. Didn't have fresh tarragon & thyme on hand so used a little less in dried form. After drained pasta I put it back into empty warm pot. Just yummy. Try it.
Great even though I was missing ingredients! I had only baby bellas, none of the spices required, no cheese, and no whipping cream! I used half and half, rosemary as the spice and added more garlic. It didn't thicken up probably because of the half and half, so I added a tsp of cornstarch to a tablespoon of half and half and added that. It thickened after simmering a few minutes, and I used it over linguine.
The only thing I couldn't really replace was the parmesan, and that would have made it perfect. Next time I will get all the ingredients-this was good, but I can tell following the recipe would be awesome! But I had a million mushrooms to use NOW-and this was a great use for them, thank you!
Made this for the first time last night. It tasted very good but the sauce was thin so I added some sour cream to thicken. Will try it again to see if I did something wrong. Thank you, Chef John. I always like your creations.
I have made it twice and both time has been delicious. By far one of my favorite pasta dishes I have had ever. I highly recommended!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Creamy Mushroom Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 375
** Calories from Fat: 201
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